What makes a milkshake “traditional” and authentic?
By “traditional,” I mean classic American diner-style: ice cream plus milk, blended until thick and smooth. Vanilla is the most classic flavor, and a small amount of pure vanilla extract makes it taste like the real deal (not just “vanilla flavored”).
How do I make it thicker without adding more ice cream?
Use less milk and blend briefly. Also, chill your blender jar (or rinse it with ice water and dry) so the shake stays colder, longer.
Why is my milkshake foamy?
Usually it is from blending too long or too fast. Blend on low, then medium, and stop as soon as it is smooth. You want thick and creamy, not whipped.
Can I make this without a blender?
Yes. Let the ice cream soften for 5 to 8 minutes, then mash and stir aggressively with a sturdy whisk in a large bowl. It will be slightly less smooth, but still delicious.
What is the best vanilla to use?
Pure vanilla extract is the most accessible and tastes great. Vanilla bean paste is even more intense and gives tiny specks. I would skip imitation vanilla here if you can, since this recipe is basically a vanilla spotlight.
Can I make it dairy-free?
You can use dairy-free vanilla ice cream and a creamy plant milk (oat is my go-to). The texture varies by brand, so add milk slowly and expect it to melt a bit faster.
Can I use low-fat milk or half-and-half?
Yes. Lower-fat milk will taste lighter and a bit less rich. Half-and-half makes it richer and can help it feel thicker, so start with a smaller splash and add slowly.
